Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
24 lbs apples, stemmed and chopped (about 72 apples)
8 cups water
6 (32 oz) quart or 12 (16 oz) pint glass preserving jars with lids and bands
1.) COMBINE apples and water in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples are tender.
2.) TRANSFER apples and juice, working in batches, to a strainer lined with several layers of cheesecloth. Let drip, undisturbed, for at least 2 hours.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) HEAT apple juice to 190°F in a clean large saucepan over medium-high heat.
5.) LADLE hot juice to hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.